This is a quick way to make a soup that’s healthier than the usual, and keeps away hunger plus is versatile enough to go with almost any vegetables available in the home . This is great for use when breaking an intermittent fast as well as a good snack idea when fasting.
While it literally takes 3 minutes to prepare, the time does depend on two ingredients that I try and keep in my fridge all the time – the chutney mentioned below and any kind of boiled lentils or legumes.
Ingredients:
- Chilli Garlic Chutney (Click for recipe)
- Butter / Olive Oil / other fat
- Tulsi (Holy Basil), Basil leaves, chopped
- Salt to taste
- Chickpeas / safed chana, boiled with a little salt
Method:
- Heat a little fat in pan
- Add chutney as per taste
- Add a mug of water
- Add a mug of chickpeas
- Bring to boil
- Season
- Serve
Notes:
- Add fat, butter or olive oil as per your taste. If you choose to add none, start with water in a pan and then continue to step 2, omitting step 3.
- Add basil and/or tulsi leaves as per your taste or availability. You can also try hara dhania / coriander leaves if both aren’t available. The leaves need to have some flavour though in my opinion, so spinach, for example, may not work well on its own.
- Add chilli chutney per your tolerance / taste. This chutney can get pretty hot. To keep away hunger, ensure you add a little more chilli heat than you’re comfortable with.
- You can add any other vegetables you want, such as carrots or peas among others.
- Add a boiled egg or a omelette to it for extra nutrients and protein.
- You can also have it as a soup without adding any chickpeas or other ingredients.
